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Stonewall Kitchen Sauce Sloppy Joe Jar - 19 Oz
Sloppy Joe Sauce
An all American classic. All natural. Creators of specialty foods. Gluten free. Stonewallkitchen.com. Classic Sloppy Joe: Remember the classic Sloppy Joe's that were a staple in school cafeterias and in every home in America for years? Sweet and spicy, they first became popular in Key West in the 1930s. Our sauce is all grown up with peppers, onions and just the perfect amount of spice. So, grab the buns, plenty of napkins and enjoy! Made in USA.
Serving Size: 0.5cup
Servings Per Container: 4
|Calories||Amount Per Serving
|% Daily Value|
|Calories From Fat||Amount Per serving 15|
|Total Fat||Amount Per serving 1.5g||2%|
|Saturated Fat||Amount Per serving 0g||0%|
|Trans Fat||Amount Per serving 0g|
|Polyunsaturated Fat||Amount Per serving (-)|
|Monounsaturated Fat||Amount Per serving (-)|
|Cholesterol||Amount Per serving 0mg||0%|
|Sodium||Amount Per serving 440mg||18%|
|Total Carbohydrate||Amount Per serving 20g||7%|
|Dietary Fiber||Amount Per serving 2g||8%|
|Sugars||Amount Per serving 15g|
|Protein||Amount Per serving 3g||0%|
Tomatoes (Tomatoes, Salt, Citric Acid), Water, Tomato Paste, Brown Sugar, Red Bell Pepper, Green Pepper, Onion, Garlic, Dijon Mustard (Water, Mustard Seed, Vinegar, Salt, White Wine, Citric Acid, Turmeric, Tartaric Acid, Spices), Worcestershire Sauce (Distilled Vinegar, Molasses, Water, Sugar, Onions, Anchovies [Fish], Salt, Garlic, Cloves, Tamarind Extract, Natural Flavors, Chili Pepper Extract), Cider Vinegar, Balsamic Vinegar (Naturally Occurring Sulfur Dioxide), Canola Oil, Beef Flavor Broth Concentrate (Beef Stock, Natural Flavor, Salt, Yeast Extract, Sugar, Beef Fat), Spices, Salt, Paprika, Chipotle Pepper.
Directions Refrigerate after opening. Heat 1 tbsp. oil in a skillet. Add and saute 1-1/4 lbs. ground beef. Cook over medium-high heat and stir until meat is browned, drain off fat. Add one jar of Sloppy Joe Sauce. Reduce heat and simmer uncovered for about 10 minutes. Spoon onto 6 slightly toasted sandwich buns. Serves 6.
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